Your search for an easy vegetarian lasagna stops right here! This particular recipe, which features spinach lasagna with a healthy dose of broccoli, three cheeses, basil, and your favorite red sauce (store-bought or homemade marinara sauce work perfectly!) will make you forget all about meat. We opted for frozen veggies because they are already cooked, but you can load this lasagna with other vegetables, too. Sauté peppers and mushrooms, and then stir into your tomato sauce for an extra boost of nutrients. We also picked Pecorino Romano instead of your classic Parmesan for a sharper flavor (no bland vegetarian recipes, thank you very much!). P.S. If you’re looking for the best meat lasagna, try our favorite lasagna with meat sauce.
YIELDS: 4 TOTAL TIME: 0 hours 50 mins
1 10-oz package frozen leaf spinach, thawed
1 10-oz package frozen broccoli florets, thawed
1 16-oz container part-skim ricotta
2 cloves garlic, pressed
1/2 c. fresh basil, chopped
6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
1 1/2 c. marinara sauce
6 no-boil lasagna noodles
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Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.
If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken. It’s seriously tender, juicy, crisp skinned and tasty too!
I know many times roasted or even rotisserie chicken comes out dry and not very tasty. That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores. But I do love roast chicken!
The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin. And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving. The tastiness comes from the fresh herbs you will use on and in your chicken.
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Roasted Garlic Butter Chicken
3-4 Lb. Whole Chicken
1/2 Stick Butter – Melted
1 Tbl. Garlic Minced
1 Tsp. Salt
1 Tsp. Lemon Pepper
1Tsp. Fresh Rosemary leaves or dried rosemary
1/2 Tsp. Fresh Sage -chopped or dried Sage
1/2 Tsp. Fresh Thyme leaves or dried
1/2 Tsp Fresh Basil – chopped or dried basil
1 Lemon cut into quarters
4 Garlic cloves peeled
3 Sprigs fresh rosemary
3-4 Leaves Fresh Sage
Pre-heat oven to 450 degrees
Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)
Dry chicken with paper towels. Be sure entire chicken is dry.
Place on rack breast side up.
Spread salt into chicken cavity.
Place lemon quarters and peeled garlic cloves loosely into cavity.
Place Rosemary springs and Sage leaves loosely into cavity.
Tie legs together.
Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).
Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken. I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.
Tuck wings into to sides.
Place chicken in the oven and cook uncovered for 10 minutes.
Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.
Remove chicken from oven and let rest for about 15 minutes.
Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.
Replace with fresh springs of rosemary and sage leaves for garnish if desired.
Slice and serve immediately.
If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.
Fruit Cocktail is a mixture of preserved or fresh fruits cut into pieces and served as an appetizer or dessert, its is also called “Fruit Cup”. Seasonal fruit and a simple syrup form the basis of this fresh-tasting treat. It is a terrific topping for ice cream or a perfect finish to a light meal.
We often serve fruit cocktail at birthday’s, wedding parties, Christmas, New Year’s Eve and Festivals.
This is my version of Homemade Fruit Cocktail. Have fun!
4 pcs. peaches, peeled, cut into chunks
4 pcs. nectarines, peeled, cut into chunks
1 cup dark sweet cherries, pitted, halved
1 cup canned or fresh pineapple chunks
1 sprig fresh basil
2 cups water
1 cup sugar
1 pc. lime or ¼ cup lime juice
Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
Crispy fried chicken, mozzarella cheese, and garlic what more can you want? There are many different Chicken Caprese recipes out there but none of them are like my recipe. Most Chicken Caprese recipes aren’t crispy. I like crispy chicken and I also love mozzarella cheese so I figured I’d combine them to make this Crispy Chicken Caprese.
This Chicken Caprese is crispy fried chicken in a flavorful tomato basil sauce and topped with melted mozzarella. Totally yummy! The key to a delicious Caprese is the FRESH ingredients. Don’t be tempted to substitute dried basil! I serve it with a green salad and fresh baked bread. My husband loves it!
Crispy Chicken Caprese
8-10 Pieces Chicken Tenderloins
1 Cup all purpose flour
3 Tbsp. Garlic, finely minced
1/4 Cup Freshly Parmesan Cheese, finely grated
1 pinch Sea Salt
1 pinch Ground Black Pepper
1/2 cup Olive Oil
8 oz. Grape Tomatoes, cut in halves
1/4 Cup Fresh Basil, torn into pieces
1 Ball Fresh Mozzarella Cheese, Sliced
Wash chicken tenderloins and pat dry with a paper towel.
Combine flour, 1 tbsp. garlic, parmesan, salt, and pepper in a bowl and mix well.
Heat Olive Oil in frying pay over medium high – medium heat.
Coat tenderloins with flour mixture and drop into hot oil.
Fry until both sides are golden brown, about 5-6 minutes.
Remove from pan and drain on paper towel. Set aside.
Add remaining garlic to oil you just friend chicken in. Stir constantly until it starts to brown.
Add tomatoes and cook until juices start coming out of the tomatoes and the tomatoes are soft.
Add Basil and cook until basil starts to wilt.
Add in fried chicken and arrange in a single layer in the pan.